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With January here I have been trying to eat healthier and when I am doing that I often think about salads, whole grain salads in particular. The combination of green beans and mushrooms are a favourite of mine whether I am simply sauteing them as a side dish or doing something more with them like making a casserole and I have had the idea to use them in a whole grain salad for a while now. Normally I would start a salad like this by sauteing the mushrooms and green beans but this time I thought that I would try something a little different and roast them both in the oven. Roasting vegetables seems to concentrate their flavours and make them even tastier and I was thinking that that would be the perfect way to go for this salad. With the vegetables decided the next component is the whole grain and there are a lot of choices that would work in this salad but I decided to go with farro. Farro is a really nice whole grain and I enjoy its earthy nuttiness and the chewy texture. For the dressing I went with a flavour packed homemade balsamic vinaigrette and I finished the salad off with a bit of feta though goat cheese or a mild blue cheese would also be wonderful.

Kevin, I just love your salads. Not only do they always look delicious, but you come up with these combinations that make me wonder why I never think of them myself, which I really think is the ultimate compliment -- to make something look so easy that it seems obvious. Thanks for another wonderful idea.

I love farro! Talk about a super grain!This recipe reminds me of one I got from my the Whole Foods website that I put on my blog last week. It was for roasted balsamic mushrooms and quinoa. Yum. Great job on this recipe!

This looks really great. I LOVE roasting green beans, but I've never thought to put them into a grain salad. I have a farro dish on the menu this week already, but I'll have to add this one to the list to use up the rest of my farro!

I made this receipe with couscous instead of farro and fresh Rosemary instead of thyme, because I had these ingredients on hand and it turned out great! I look forward to having some left over for lunch tomorrow!

So far I've tried three of your recipes Kevin and have never been disappointed! Please keep them coming! For this one though... I don't really like walnuts, would the flavor you were going for still be intact if I substituted almonds?

I have had trouble locating the "farro" myself; I had seen it used on The FoodNetworks cooking channel. We live in a small town with no WholeFoods stores nearby and browsing the internet to purchase it seemed quite costly. I agree you can use another grain such as bulgar wheat or barley but I really wanted to try the farro and was happy when I saw it at our "Raleys" supermarket. It is made by the "Raleys" and says Italian Farro spelt; it also says pre-cooked but that could have been easily missed since it was in the ingredients. Says to cook only 10 minutes. It comes in a 8.8oz pkgs for about $2.99. Also an FYI: Farro has been around since biblical times and was a common grain eaten.

I made it and used bulgar as farro is impossible to get here. It was delicious, I never would have thought of roasting the mushrooms and green beans.http://lemonandcheese.blogspot.co.uk/2013/04/roasted-mushroom-and-green-bean-bulgar.html I'm going to have a go at your roasted mushroom and (my nemesis) cauliflower salad next to see if I can actually like cauliflower!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.